Thank you for booking on to my festive edible gifts workshop, I hope you enjoyed it as much as i did! Please find the ingredients and equipment list, along with the methodology. Any questions, just drop me a message.

Festive Preserved Apricots - A symphony of flavours, marrying the natural sweetness of apricots with the aromatic warmth of cardamom and cinnamon, all elevated by the zest of orange, creating a luxurious treat that tantalizes the taste buds. Perfectly versatile, they shine on their own as a delectable snack, or can be paired with ice cream, yogurt, or granola for a culinary experience that is nothing short of divine.

• 300g dried apricots

• peeled zest and juice of 1 lemon

• peeled zest 1 Orange

• 120g granulated sugar

• 4 cardamon pods - cracked open

• 2 cinnamon sticks

• sterilised jars x 2

Slice the apricots in to halves and then soak in boiled water for 30 minutes and drain

Bring 300ml of water, zest, juice, sugar and spices to a simmer.

Simmer for a few minutes to infuse, then add the apricots, bring to a simmer again and fill your jars.

Moreish Marzipan Balls - Homemade marzipan flavored with your choice of rum, brandy, or zesty orange. Each one conceals a nugget of dried gooseberry or cranberry, and arecoated in a layer of rich chocolate, finally a sprinkling of magic of your choice. Creating a delightful contrast of textures and flavors. A perfect blend of nutty, fruity, and chocolatey goodness.

• 150g ground almonds

• optional flavourings for the marzipan - rum, brandy, zesty of an orange, orange blossom, rose blossom, vanilla,

• 45g caster sugar

• 40g icing sugar

• egg yolk (might not need all of it)

• chocolate covered treats - gooseberries/cranberries/ginger/nuts/raisins

• good quality dark or medium dark chocolate

• sprinkles eg sesame seeds, chopped nuts,

Make the marzipan by mixing together the almond, sugar and optional orange zest.

Lightly beat the egg and mix half in to the dry ingredients, along with a small dash of any rum or brandy you might be using. Lightly knead so that it is fully combined. If it is dry you can add more yolk or some water or orange juice.

Wrap a small layer of marzipan around the chocolate covered treats

Dip in melted chocolate and sprinkle with your choice,

Lets talk about the raw eggs. Because they are airtight from the chocolate and the high sugar content, it will prevent bacteria growing at room temperature and so can last up to a month or two. Just avoid giving them to high risk people. You can still make the marzipan, but using just water instead of the egg.

Nut Brittle Shards - A sweet and salty snappy caramel, packed with a selection of crunchy nuts and festive spice, crunchy and delicious, and makes a great Christmas gift.

• 1 egg white

• 1 teaspoon salt flakes

• 150g cashew nuts

• 250g salted peanuts

• 1/3 teaspoon baking soda

• 30g unsalted butter

• 265 g caster sugar

• 120g honey

• 100ml water

• optional extras - cacao, sesame seeds, cinnamon, black pepper,

Heat the oven to 180, and line a baking tray with parchment paper

Whisk the egg until foaming

Mix in the salt and option spices, then add the nuts so they are coated.

Roast for 8 minutes, turning halfway through. Finely chop a small handful of the nuts.

In a bowl, add all the nuts and baking soda and mix. Add the butter.

Bring the sugar, honey, and water to a simmer. Cook until the caramel reaches 145 degrees. (when added to cold water will crack)

Then add the nut mixture and mix.

Pour it on to a prepared tray (lined with baking paper) and top with next tray. Weigh it down and leave to cool and harden.

Candied Chocolate Orange - A festive delight, the zest of citrus with the indulgent richness of chocolate. Thin, candied orange slices are enrobed in a velvety layer of chocolate. A burst of sweet and tangy joy with each bite. A post-dinner treat or gift, this screams Christmas. Ditch Terry and pull these bad boys out.

• 2 x oranges, sliced

• 400g sugar

• good quality dark or medium dark chocolate

  Bring 500mls of water to the boil, and add the orange slices and boil for 2 minutes. drain and cook quickly in ice cold water. discard the cooking water.

  Add 500mls of water and the sugar to a saucepan and bring to a boil until the sugar has completely dissolved.

  Add the oranges and simmer for 45/50 minutes until the rinds are turning slightly translucent. Stir occasionally to make sure all oranges are coated evenly.

  Drain and then allow to dry - either air dry on a cooling rack for 24 hours, or in a very low oven or an air drier at medium for 10 hours.

  Store in an airtight container.

  Melt the chocolate and dip the orange slices.

Mulled Cider - Cider was “wild kick” from the Random Apple Company based in Rainow.

 Cider

Cinamon sticks

Spices (juniper berries, cinnamon, star anise)

Orange